Pachamanca is a big communal meal cooked in a pit and includes a wide array of smoke perfumed meats like pork, chicken, lamb, beef and goat. It also contains ingredients like sweet potatoes, habas (green Lima beans), cassava, yucca ears of corns, chili, and more. The Pachamanca is rather a...

Guinea pig (Cuy) is a delicacy that is very typically associated with typical Peruvian cuisine but it is also eaten throughout other countries of South America such as Ecuador, Colombia and Bolivia. The Peruvian guinea pig dish, cuy, is mostly served on special occasions rather than as a meal eaten...

Pollo a la Brasa (Peruvian Rotisserie Chicken) is a marinated, crispy-skinned, roasted chicken. It is wildly popular in Peru. The dish is serves traditionally with fries, fresh salad and dipping sauces including mayonnaise, ketchup, mustard and of course, ají chilli pepper sauce. This dish is a...

Papa a la huancaína is a Peruvian appetizer of boiled yellow, fresh potatoes in a spicy, creamy sauce called huancaína sauce. Although the dish's name is derived from Huancayo, a city in the Peruvian highlands, this fantastic dish is from Lima. It has become a staple of everyday and holiday cuisine...

Salchipapas is a very popular Peruvian street food that is also a popular dish across South America, including Ecuador, Colombia, and Bolivia. The dish is typically consisting of thinly sliced pan-fried beef sausages and French fries, mixed together with a savory coleslaw on the side. The dish is...

Fricasé is a traditional soup in Bolivian cuisine prepared with pork, pork ribs or chicken, hominy, chuño (a freeze-dried potato product) or potatoes, onion, garlic, salt, pepper and spices. The soup is often sold and consumed in the morning. It is a spicy soup that is typically prepared using...

Salteña is a type of baked empanada from Bolivia. It is savory pastry filled with beef, pork or chicken mixed in a sweet, slightly spicy sauce containing olives, raisins and potatoes. Vegetarian salteñas are sometimes available at certain restaurants. Salteñas are juicy, like a stew in a pastry....

Bolivian Tucumanas are a sort of vegetable pasty which are hearty enough to satisfy both vegetarians and non-vegetarians alike. They are stuffed with vegetables and an egg or meat, are deep fried in oil. They are usually served with a side salad and home-made sauces. With a crispy-sweet crust and a...

Quinoa and black bean salad is a Bolivian dish with peppers, sweet corn and black beans. The quinoa is cooked and mixing a marinade in a mixing bowl combine the oil, lime juice, cumin, ground and fresh coriander, and onions. First add the beans, tomatoes, peppers and chilis, then add the cooled...

Pique Macho is a huge plate filled with beef, sausage, boiled eggs, french fries or potatoes, onions and red and green peppers. Ingredients vary from one city and also one restaurant to another but one thing is certain. You will not be hungry after ordering this dish. Most portions are large enough...

Mondongo (pork ribs) is a dish that originates in Sucre. The pork ribs and chicharron – crispy fried pork with a bit of the skin were cooked in a deliciously sweet and spicy sauce with a slightly Mexican flavour (it had a lot of cumin and paprika) and served with mote ( a type of corn) cooked with...

Majadito or Majao (Majau) is a traditional Bolivian dish prepared most commonly with jerk beef (dehydrated meat). It is also referred to as Majadito Camba or Majadito Oriental both referring to the Santa Cruz origin of this dish. This type of jerk beef is called charque for the locals. Majau means...

Sajta de pollo is a Bolivian dish consisting of chicken, onions, tomatoes, peas, and yellow chili peppers. It is typically flavored with parsley, celery, black pepper, garlic, and cumin. The dish is traditionally prepared for Carnival and the All Saints' Day. This spicy chicken is a traditional...

Arroz con queso (rice with cheese) is a Bolivian side dish traditionally served with grilled meats or hearty meat dishes. It is a type of extra moist rice into which milk and cheese have been incorporated to achieve a delicious sticky rice with gooey, melty cheese. In Bolivia, arroz con queso a...

Charque (jerky), is a word used for salted meat that is dehydrated with exposure to the sun. It is an ancestral technique that makes it possible to preserve meat for long periods of time. Charque is an essential part of the diet in many Bolivian regions. Carne-de-sol is something similar, a lightly...

A tamale or tamal is a traditional Mesoamerican dish, made of masa or dough, be filled with meats, cheeses, fruits, vegetables, chilies which is steamed in a corn husk or banana leaf. Tamales are wrapped and cooked in corn husks or banana leaves, but they are removed from the husks before eating....

Arroz Atollado, the creamy rice, is a traditional Colombian dish from the Pacific region of the country. There are many different variations of this creamy rice dish. And Arroz Atollado de Pollo y Chorizo is the creamy rice with chicken and chorizo. It contains two different meats - pork (chorizo a...

Pescado Frito Colombiano (Colombian-Style Fried Whole Fish), a very popular dish from the coast of Colombia, originated from Spain. Pescado frito (literally, "fried fish" in Spanish and Judeo-Spanish. It was served with patacones (green plantains), coconut rice and a simple tomato salad on the...

Bistec a Caballo is a traditional Colombian dish. It is basically a piece of steak with a tomato and onion sauce, topped with a fried egg. The fried egg is key because it has to be made sunny side up or over easy, meaning the yolk has to be runny so that it can melt over the sauce and the steak,...

Sancocho is a hearty soup, with root vegetables, corn, plantains and different kinds of meats, in a broth, almost like a stew and is a traditional dish in the region of Antioquia, Colombia. The dish is a traditional broth in several Latin American cuisines. Variations represent popular national...